Description
Soft and chewy gingerbread cookies with a zesty lemon creme filling that brings warmth and brightness to your holiday baking.
Ingredients
3 cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 egg
1 tsp vanilla extract
1/4 cup granulated sugar (for rolling)
Filling:
1/2 cup butter
4 oz cream cheese
3 cups powdered sugar
1/2 tsp lemon extract
Crushed lemon drop candies
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Mix dry ingredients together in one bowl.
3. Cream butter and brown sugar until fluffy, add molasses, egg, and vanilla.
4. Gradually add dry mix; roll dough into small balls and coat in sugar.
5. Bake for 8–10 minutes until puffed and slightly cracked.
6. Beat filling ingredients until creamy; add lemon extract to taste.
7. Spread filling between cookies and roll edges in crushed lemon candy.
8. Store in fridge up to 5 days for best flavor.
Notes
For a stronger citrus flavor, add extra lemon zest to the filling.
Avoid overbaking—slightly underdone cookies stay soft longer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Holiday, Christmas
Nutrition
- Serving Size: 1 cookie
- Calories: 196
- Sugar: 18g
- Sodium: 133mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 24mg